dinner · dairy-free
Fabada asturiana
Asturian white bean stew slow-cooked with chorizo, morcilla, pork belly and saffron.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Put beans and meats in a pot, cover with cold water by 2.5 cm.
-
2
Bring slowly to a boil and skim.
-
3
Add onion, garlic, saffron, pimentón and olive oil; simmer very gently 2–2½ hours, 'scaring' with splashes of cold water instead of stirring, until the beans are creamy and the pork belly is tender.
-
4
Shake the pot to thicken; season.
-
5
Slice meats and serve in the beans; better the next day.
